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The humble bacon rasher is the mainstay of everything from our morning fry-ups to a hearty carbonara.

And while many of us are used to leaving a few choice bits of this meat sizzling slowly in a frying pan while we crack on with buttering toast or plating up pasta, this cooking method may not actually be getting the best out of our bacon.

This is according to Jeff Baker an award-winning, Michelin-starred chef with more than 30 years experience in professional kitchens, and a culinary CV that includes cooking up more than a few dishes for no less than the Queen.

According to Jeff – who is executive development chef for Online butchery retailer Farmison & Co – a high heat and short cooking time holds the key to getting crispy, evenly-cooked bacon.